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This product is obtained by skimming milk and is classified according to its milk fat content; it is used extensively in cooking, as is or whipped.
With a minimum 30% milk fat content, this is the richest cream; it is often whipped and used to make and decorate various desserts, such as cream puffs.
Has a thick and creamy consistency and is obtained by fermentation and bacterial action; it can be used to flavor or garnish recipes.